A classic starter on Georgian tables, kuchmachi is made by sautéing chicken liver with onion, mixing it with crushed walnuts and seasoning it with pomegranate molasses. The sweet-sour balance lightens the offal's heavier taste.
Sauté the finely chopped onion in the vegetable oil for 8 minutes, until soft and lightly coloured.
Add the cleaned chicken liver to the pot and cook over high heat, turning, for 7 minutes until browned on every side.
Add the garlic cloves, crushed walnut, salt and black pepper and cook for another 3 minutes, stirring.
Stir in the pomegranate molasses, take off the heat and serve topped with chopped coriander.
Important: don't overcook the liver, or it turns tough and rubbery; take it off the heat as soon as the outside browns. Allergens: contains nuts (walnut).
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